Improvement in bakers  ovens



J. KOHNLE. Baker's Oven;

No. 201,883. Patented April 2, I878.

mine sp a 1120012601:-

m am 6 W m2 N. PETERS. PHOTO-LITHOGRAPHER WASHINGTON, D C.

UNITED STATES PATENT OFFICE;

JOHN KOHNLE, or DAYTON, 01110.

IMPROVEMENT IN BAKERS OVENS.

Specification forming part of Letters Patent No. 201.883, dated April2,1878; application filed February 25, 1878. i

To all whom it may concern:

Be it known that I, JOHN KoHNLE, of Dayton, in the county of Montgomeryand State of Ohio, have invented certain new and useful Improvements inBake-Ovens and I do hereby declare the following to be a full, clear,and exact description of the same.

This invention belongs to that class of bakeovens known as perpetualovens, and its novelty consists in the construction and arrangement ofthe parts, as will be hereinafter set forth.

In the accompanying drawing, Figure 1 is a front elevation of myimproved oven. Fig. 2 is a sectional view, in side elevation, throughthe broken line 00 w of Fig. 1. Fig. 3 is a sectional plan view throughthe line 3 y of Fig. 1.

The frame of my oven consists of four outside walls, A, having an innerlining of firebrick, and an arched top or dome, B, also of fire-brick.

O is the furnace-bed, slanting upward in the rear, as seen in Fig. 2'.Upon this bed is built the division-wall D, which divides the furnaceinto two equal compartments, in each of which is a fire-box, E,grate-bars F, and ash-pit G, as shown.

H H are the doors in the front wall, which afford access to the fire-boxand ash-pit. I I are three or more horizontal metal tubes, passingentirely through the furnace and the side walls, and so placed thattheir tops are flush with the top of the division-wall, through whichthey pass. Through these tubes brace-rods J extend, and passthrough thevertical braces K upon the side walls, to which latter they are areconnected, as usual, by nuts.

Those portions of the braces K directly over the ends of the tubes arecut away, as at S, Fig. 1, to allow the air to pass freely through thelatter. The upper portions of the walls are also braced by rods, in anysuitable Way.

Upon the tubes I and the division-walls D is built the oven L, whosefloor is preferably composed of tiles, while its sides and top are offire-brick, the latter arched, as shown. At the two sides and at theback of the oven L is a space of from three to four inches between themand the walls, as indicated by the dotted lines in 3. This space isdivided by brick projections a extending at intervals from the sides ofthe walls, thus forming between them flues. The distance between the topof the oven and the under side of the dome is also from three to fourinches.

M is the chimney, located upon the front Wall, and having flues aopening into it from the space between the oven and the dome. Theseflues are controlled by suitablyconstructed dampers b, provided withexternal handles for operating them.

In the front wall are the oven-doors c, which afford access to the oven.In the rear wall, at the back of the oven, I place removable plugs d, orregisters of any suitable construction.

The advantages and mode of operation of an oven of this construction areas follows:

The heat from the furnaces has free circulation entirely around'theoven, so that it may be heated to any requisite ascertained temperatureand be kept so, and thus all danger of not sufficiently baking the breadavoided.

The degree of heat may be ascertained by a thermometer suitablyconnected to the oven.

By means of the vents d and the drafts and dampers, the degree of heatmay be regulated to a nicety.

By the construction of the oven-door in several sections, it is notnecessary to open the whole front of the oven when the dough is put inor the bread removed. In this way I make the whole of the ovenaccessible, without the disadvantage of cooling it off every time itbecomes necessary to open it.

By leaving the ends of the tubes on which the oven rests open, air cancirculate through and prevent their warping with the heat.

I am aware that in the construction of bakeovens it is not new to locatethe oven-chamher over the furnace, with passages around and above it forthefree circulation of the heat; and

also that it is not new to provide more than one door for ingress to theoven, and consequently do not broadly claim such construction.

Having thus fully described my invention, I claim as follows:

1. In an oven, the supporting-tubes I, passmg ul'rdag'h "the outer wellsand-open attheii' stiiueted and errafi'ged substantially us s'itiei'ends to permit the free circulation of the "outfi-ed side air,substantially as set forth. Witness my hand this 18th day of February,

2. The herein-described bake-oven, consistv A. D. 1878.

ing of the outer walls A, dome B, furnace E, Witnesses: JOHN KOHNLE.

division-Wall D, tubes I, oven-chamberL, vents Gms. PEGK,

cl, and. flues a, and dampers 'b, the whole e611- RITCHIE.

